Braised winter squash with fermented black beans (Dòuchǐ mèn nánguā) from The Vegan Chinese Kitchen: Recipes and Modern Stories from a Thousand-Year-Old Tradition (page 96) by Hannah Che

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Notes about this recipe

  • Eat Your Books

    Can substitute vegetable oil for scallion oil. You may use the Scallion oil recipe on p. 301. See recipe for winter squash suggestions.

  • Vatrushka on November 04, 2024

    I like this when cooking for many because it's so hands-off and holds well while I stir-fry other things. My family loves fermented black beans so this ended up being an unexpected favorite from the book. I use plain oil.

  • snackbaby on December 19, 2023

    I really liked this, feels quite simple and light, which was what I was after tonight. served with brown rice and the cucumber salad from the book. I think the combination was nice, I liked how some of the acidity from the cucumber salad mixed into this dish.

  • antimony on January 02, 2023

    This was excellent. I did toss the white parts of the scallions in with the garlic since the recipe only calls for the green parts and I didn't want to throw them out, and when making it again I'll cut back the water a little as it didn't need that much. I did a double batch with two acorn squash.

  • jenburkholder on December 10, 2022

    Quite good, and very simple. I used a butternut squash and plain oil, adding a VERY generous amount of white peppercorn. Only quibble is that it makes a fairly small amount even for a Chinese recipe.

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